Extraction of magnesium with carbon tetrachloride from
olive samples was carried out to determine the magnesium
included in lipids. A definite amount (5.0 g) of olive sample
was weighed and 25.0 ml of CCl4 was added. The mixture
was shaken in a shaker at 25 ◦C for 2 h. After filtration and
solvent evaporation, the residue was dissolved in MIBK and
analysed by FAAS for magnesium